Stir-fry Zucchini and Water Chestnuts – Fall hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Stir-fry Zucchini and Water Chestnuts
FALL LUNCH RECIPE WAGON: Stir-fry Zucchini and Water Chestnuts
Choose the zucchini that are firm and fresh come Then cook them within a few days. Once soft, zucchini will be past their best.
¼ cup can reduced sodium chicken broth
1 tablespoon soy sauce
½ teaspoon cornstarch
1 pound medium size zucchini
½ teaspoon sugar
¼ teaspoon red pepper flakes
3 Green onions
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons vegetable oil
Salt to taste
In a bowl, combine broth, cornstarch, soy sauce, Pepper flakes and sugar; set aside. Cut zucchini into to by ½ inch lengths. Cut White and green parts of onions into 2 inch lengths.
In a large skillet or wok, heat oil over high heat. Include the zucchini and stir-fry until just crisp tender, about three minutes. Add the onions and water chestnuts to the zucchini; stir-fry one more minute.
Stir the broth mixture into the zucchini; Bring it to a boil, stirring constantly. Season the mixture with salt. Pack into a heated lunch box for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
FALL LUNCH CHEF